1 Course / 2 Classes found
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CUL175: Restaurant Operations Management
– 6 credits
Studies all facets of front of the house operations with an emphasis on operating a casual dining room including food and beverage service, proper etiquette, service techniques, point-of-sales operations and presenting guest checks. Introduces sustainability, dining room set-up, types of service and guest relations. Prerequisites: None. Note: Students must have or obtain a current Maricopa County Arizona Food Handlers Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.
Class#
Location
Delivery
Dates
Days
Times
Instructors
Availability
23582
Scottsdale
Culinary Kitchen - AP Bldg
In Person
01/20 –
03/13
Spring 2026
Tu,W,Th
10:00AM – 2:30PM
- M. Dow
Open
12 of 15 seats available
-
Costs include CUL Course Fee: $400.00
-
Notes
- Notes: This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
Majors Only
Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments
Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less.
Class 23582 costs include CUL Course Fee: $400
-
No books listed at the bookstore, contact instructor
23583
Scottsdale
Culinary Kitchen - AP Bldg
In Person
03/24 –
05/15
Spring 2026
Tu,W,Th
10:00AM – 2:30PM
- M. Dow
Open
8 of 15 seats available
-
Costs include CUL Course Fee: $400.00
-
Notes
- Notes: This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
Majors Only
Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments
Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less.
Class 23583 costs include CUL Course Fee: $400
-
No books listed at the bookstore, contact instructor
CUL175: Restaurant Operations Management – 6 credits
Studies all facets of front of the house operations with an emphasis on operating a casual dining room including food and beverage service, proper etiquette, service techniques, point-of-sales operations and presenting guest checks. Introduces sustainability, dining room set-up, types of service and guest relations. Prerequisites: None. Note: Students must have or obtain a current Maricopa County Arizona Food Handlers Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.
| Class# | Location | Delivery | Dates | Days | Times | Instructors | Availability |
|---|---|---|---|---|---|---|---|
|
23582
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
01/20 –
03/13
Spring 2026 |
Tu,W,Th
|
10:00AM – 2:30PM
|
|
Open
12 of 15 seats available |
|
|||||||
|
23583
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
03/24 –
05/15
Spring 2026 |
Tu,W,Th
|
10:00AM – 2:30PM
|
|
Open
8 of 15 seats available |
|
|||||||